COOK TIME : 40 MIN
TOTAL TIME : 1 HOUR 10 MIN
author: dassana
recipe type: main
cuisine: north indian
serves: 3-4
ingredients
for the cashew paste:
- 3 tbsp cashews or about 20 to 22 cashews
- ½ cup hot water for soaking, 125 ml hot water
- 3 tbsp water for grinding the cashews. you can also use the soaked water instead of plain water
other ingredients:
- ¼ or ⅓ cup chopped carrots, about 2 small or 1 medium carrot
- ¼ or ½ cup chopped french beans, about 8 to 10 french beans
- ¼ or ⅓ cup chopped potatoes, about 1 medium potato
- ¼ or ⅓ cup green peas (fresh or frozen)
- ¼ cup corn kernels (optional)
- ¼ or ⅓ cup chopped cauliflower
- ¼ or ⅓ cup sliced mushrooms, 6 to 8 button mushrooms (optional) * for cooking mushrooms check notes
- ¼ cup paneer cubes (optional)
- 1 medium onion, about ½ cup finely chopped onion
- 1 medium tomato, about ½ cup finely chopped tomatoes
- 3 to 4 medium garlic + ½ inch ginger, crushed to a paste or 1 tsp ginger garlic paste
- 1 tsp chopped coriander leaves/dhania patta
- 1 tsp chopped mint leaves/pudina patta
- 1 cup water, 250 ml
- 3 tbsp low fat cream, 25% to 35% fat
- 1 tbsp curd/yogurt (optional)
- ½ tsp red chili powder/lal mirch powder
- ¼ tsp turmeric powder/haldi
- ¼ tsp garam masala powder
- ½ to ¾ tsp coriander powder/dhania powder
- ½ tsp kasuri methi/dry fenugreek leaves (crushed)
- a pinch of nutmeg powder or grated nutmeg
- 2 tbsp butter
- salt as required
- sugar as required (optional), you can add about ½ tsp of sugar or as per your taste
whole spices:
- 1 small to medium tej patta/indian bay leaf
- 2 cloves/lavang
- ½ inch cinnamon/dal chini
- 2 single strands of mace/jayitri
- 2 green cardamoms/hari elaichi/choti elaichi
how to make the recipe:
- first heat water in a pan, microwave or electric heater.
- then soak cashews in the hot water for 30 minutes.
- after 30 minutes, drain and add the soaked cashews to a grinder or blender.
- add water and grind to a very smooth paste.
- meanwhile when the cashews are soaking, rinse, peel and chop the veggies.
- steam the veggies in a pressure cooker, steamer or electric cooker till they are cooked completely. you can also fry or saute the veggies till they are cooked.
- heat butter in a handi or pan.
- add whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. saute the spices till fragrant.
- add finely chopped onions.
- stir and saute the onions on a low flame till they become golden.
- then add ginger-garlic paste, chopped coriander and mint leaves. stir and saute for a minute.
- add finely chopped tomatoes.
- stir and saute till the tomatoes soften, become pulpy and you see fat leaving the sides of the mixture.
- then add turmeric powder, red chili powder and coriander powder.
- add the prepared cashew paste and yogurt/curd. curd is optional and does give a slight sour taste in the gravy. you can easily skip, if you do not prefer curd.
- stir often and saute till you see fat releasing from the sides.
- add water. stir.
- then add slit green chilies. stir again and let the gravy begin to simmer. takes about 3 to 4 minutes on a low to medium flame.
- season with salt. you can also add sugar for a light sweet taste. stir again.
- add the steamed veggies.
- stir very well and simmer the veggies in the gravy for 2 to 3 minutes. the gravy would begun to thicken by now.
- grate a bit of nutmeg directly in the gravy. about a pinch of grated nutmeg or nutmeg powder.
- then add crushed kasuri methi/dry fenugreek leaves and garam masala powder. stir.
- lastly add cream. i added amul cream. use a low fat cream.
- after adding cream, stir & switch off the flame.
- garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan, parathas or chapatis.
notes
* mushrooms have to be sauteed. so once the tomatoes have softened and become pulpy, add mushrooms and saute till they are cooked.
you can use a steel handi or even a regular kadai or pot or pan to make this dish.
you can use a steel handi or even a regular kadai or pot or pan to make this dish.
